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Friday, November 11, 2011

Copycat Recipe Week: Day 6-Pasta with Mushroom Cream Sauce

Welcome to Day 6! Next on the Copycat Recipe list is Krista from Everyday Mom's Meals. She had posted this recipe a few weeks ago and I had to make it for no other reason than her blog title: We Love Fungi (love it!). In this house, just like Krista's, we all LOVE mushrooms. I didn't have shell pasta so I used Cellentani but any kind of pasta will work. I also removed the heavy cream and substituted it with 2% milk, then thickened it with flour. To give it a little color, I threw in some scallions and a little parsley. This recipe was delicious and so easy and quick to make. It makes the perfect dinner on those nights when you have limited time to prepare a meal. Thanks for a great recipe Krista and don't forget to check out her link party on Sunday's called Church Supper.

Pasta with Mushroom Cream Sauce

1 lb. Pasta (I used Barilla Cellentani)

3 c. Button Mushrooms, sliced

2 Cloves Garlic, finely chopped

1/4 c. Scallions, chopped

2 c. 2% Milk2 tbsp. All Purpose Flour

2 tbsp. Extra Virgin Olive Oil

1/2 c. Pecorino Romano Cheese, grated

Kosher Salt, to taste

Fresh Ground Pepper, to tasteParsley, garnish

Cook pasta according to package directions. In a large non-stick frying pan, heat oil over medium heat. Add mushrooms, garlic and scallions and saute until lightly browned. Stir in the flour then slowly add in the milk until it starts to thicken. Bring to a boil, reduce heat and let simmer for 15 minutes. Add the cheese and let thicken. Season with salt and pepper. Drain the pasta, combine with sauce and garnish with parsley. Serves 4-6.